Culinary Applied Nutrition - Tallaght
Programme Title: MSc in Culinary Applied Nutrition
What is... Applied Culinary Nutrition?
The aim of this programme is to provide graduates with the advanced knowledge, skills and competencies necessary to creatively and confidently innovate food production in food service for health and wellness, in line with current food and dietary trends.
• Applied Food Science
• Flavour Science
• Food Regulatory Affairs
• Human Nutrition
• Culinary Nutrition Research Studies
• Nutrition Assessment
• Strategic Marketing for the Contemporary Chef
• Culinary Nutrition Professional Practice
• Applied Research Project
Minimum Entry Requirements?
Applicants are required to hold a Level 8 (honours) degree in a relevant discipline.
TU Dublin Tallaght's policy on recognition of prior learning applies.
Applications will be considered from graduates holding a Level 7 (ordinary) degree in a related discipline who have gained sufficient industry experience to have achieved the equivalent learning as graduates from an appropriate Level 8 (honours) degree programme. Level 7 graduates who wish to apply under TU Dublin Tallaght's policy on recognition of prior learning must provide details of their learning and experiences since graduation, as part of their application.
TU Dublin Tallaght will invite applicants for an interview during which they will be examined as to their suitability for the programme. Applicants holding a Level 7 degree need to demonstrate that they have worked applying skills which typically would be acquired at Level 8.
Applications for this course are now open.
For queries on the application process please contact: firstname.lastname@example.org
Or call the Lifelong Learning Team on: 01 220 7432.
Mode of Study: Part Time
Method of Delivery: Classroom, Online
This course runs over 2 evenings per week over 2 years via blended learning, with one evening delivered on campus and the other delivered mainly online.
Post Course Info
What are my career opportunities?
Graduates from the MSc in Applied Culinary Nutrition will develop scientific and culinary nutrition skills to work in diverse roles in the food sector including: food production and service, culinary innovation and food product development, food marketing, food science research, nutritional analysis, food consultancy.